Dielectric properties of sweet potato purees at 915 MHz as affected by temperature and chemical composition

International Journal of Food Properties

Volumn 11, Issue 1, 2008, Pages 158-172

  Brinley, T A ^a   Truong, V D ^a   Coronel, P ^a   Simunovic, J ^a   Sandeep, K P ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Dielectric properties; Microwave heating; Nutritional constituents; Predictive equations; Purees; Sweet potatoes

Indexed keywords

CHEMICAL ANALYSIS; DIELECTRIC LOSSES; ELECTROMAGNETIC WAVES; MOISTURE; PERMITTIVITY; STARCH;

ASEPTIC PACKAGING; CHEMICAL COMPOSITION; MICROWAVE PROCESSING; NUTRITIONAL CONSTITUENTS; PREDICTIVE EQUATIONS;

FOOD PROCESSING;

IPOMOEA BATATAS;

EID: 40249099436     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701284291     Document Type: Article

References (39)

1. Coronel, P.; Traong, V.D.; Simunovic, J.; Sandeep, K.P.; Cartwright, G.D. Aseptic Processing of Sweet potato Purees Using a Continuous Flow Microwave System. Journal of Food Science, 2005, 70(9), E531-E536.
2. Nelson S.O.; Datta, A.K. Dielectric Properties of Food Materials and Electric Field Interactions. In Handbook of Microwave Technology for Food Applications; Datta, A.K., Anantheswaran R.C. Ed: Marcel Dekker: New York, 2001, 69-114.
3. Calay R.K.; Newborough, M.; Probert D.; Calay P.S. Predictive Equations for the Dielectric Properties of Foods. International Journal Food Science Technology, 1995, 29 (6), 699-713.
4. Guan, D.; Cheng M.; Tang, J. Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio-frequency Pasteurization and Sterilization Processes. Journal of Food Science, 2004, 69(1), 30-37.
5. Sun, E.; Datta, A.; Lobo, S. Composition-based Predictions of Properties of Foods. Journal Microwave Power Electromagnetic Energy, 1995, 30 (A), 205-12.
6. Sipahioglu, O.; Barringer, S.A. Dielectric Properties of Vegetables and Fruits as Function of Temperature, Ash, and Moisture Content. Journal, of Food Science. 2003, 68 (1), 234-239.
7. Regier, M; Housova, J.; Hoke, K. Dielectric Properties of Mashed Potatoes. International Journal of Food Properties, 2001, 4, 431-439.
8. Fasina, O.O.; Stewart, H.; Farkas, B.E.; Fleming, H.P. Thermal and Dielectric Properties of Sweet Potato Puree. International Journal of Food Properties, 2003, 6 (3), 461-472.
9. Ohlsson, T.; Bengston, N.E. Dielectric Food Data for Microwave Sterilization Processing. Journal Microwave Power, 1975, 10 (1), 93-108.
10. Dibben, D. Electromagnetics: Fundamental Aspects and Numerical Modeling, la Handbook of Microwave Technology for Food Applications. Datta, A., Anantheswaran, R. Eds. Marcel Dekker: New York 2001 ; 31.
11. Tang, J. The Microwave Processing of Foods; Schubert, H., and Regier, M. Eds.; Woodhead Publishing Limited: Cambridge, UK, 2005; 22-42.
12. Walter, W.M. Jr.; Collins, W.W.; Truong, V.D.; Fine, T.I. Physical, Compositional, and Sensory Properties of French Fry-type Products from. Five Sweet potato Selections. Journal of Agricultural and Food Chemistry 1997, 45 (2), 383-388.
13. Pattee, H.E.; Isleib, T.G.; Giesbrecht, F.G.; R.F. McFeeters. Investigations into Genotypic Variations of Peanut Carbohydrates. Journal of Agricultural and Food Chemistry, 2000, 48 (3), 750-756.
14. th ed.; AOAC International: Arlington, VA, 1995.
15. Rubel, G. Simultaneous Determination of Oil and. Water Contents in Different Oilseeds by Pulsed Nuclear Magnetic Resonance. Journal American Oil Chemists Society, 1994, 77 (9), 1057-1062.
16. Walter, W.M., Jr., Truong, V.D., Wiesenborn, D.P., and Carvajal, P. 2000. Rheological and Physicochemical Properties of Starches from Moist- and Dry-type Sweet potatoes. Journal of Agricultural and Food Chemistry, 48 (1), 2937-2942.
17. th ed.; Prentice Education Inc.: Upper Saddle River, NJ, 2006, 199-315.
18. Ravindran, V.; Ravindran, G.; Sivakanesan, R.; Rajaguru, S.B. Biochemical and Nutritional Assessment of Tubers from 16 Cultivare of Sweet potato (Ipomea batatas L.). Journal Agricultural and Food Chemistry 1995, 43 (10), 2646-2651.
19. Woolfe, J. Sweet Potato: An Untapped Food Resource; Cambridge University Press: Cambridge, UK, 1992; 15-245.
20. Collins, W.W.; Walter, W.M. Jr. Fresh Roots for Human Consumption. In Sweet Potato Products: A Natural Resource for the Tropics; J. C. Bouwkamp (Ed.). CRC Press, Inc.: Boca Raton, FL, 1985; 176-200.
21. Walter, W.M. Jr.; Truong, V.D.; Espinel, K.R. Effects of Puree Processing Methods on the Textural Characteristics of an Alginate-Texturized Sweet potato Product. Journal Food Quality, 1999, 22(3), 631-640.
22. st Century; Hill, W.A., Loretan, P.A; (Eds.); Tuskegee University: Tuskegee, AL, 1992; 201-262.
23. Ridley, S.C.; Lim, M.; Heenan, S.; Bremer, P. Evaluation of Sweet potato Cultivars and Heating Methods for Control of Maltose Production, Viscosity and Sensory Quality. J. Food Quality 2005, 28 (2), 191-204.
24. Walter, W.M. Jr.; Schwartz, S.J. Controlled Heat Processing of Jewel Sweet potatoes for Puree Production. Journal Food Quality 1993, 76 (1), 71-80.
25. Chattopadhyay, A.; Chakraborty, I.; Mukhopadhyay, S.K.; Kumar, P.R.; Sen, H. Compositional Changes of Sweet potato as Influenced by Cultivar, Harvest Date and Cooking. Acta Horticulturae 2006, 703, 211-217.
26. Truong, V.D.; Biermann, C.J.; Marlett, J. A. Simple Sugars, Oligosaccharides, and Starch Concentrations in Raw and Cooked Sweet potato. Journal Agricultural and Food Chemistry 1986, 34 (3), 421- 425.
27. Kays, S.J.; Wang, Y.; McLaurin, W.J. Chemical and Geographical Assessment of the Sweetness of the Cultivated Sweet potato Clones of the World. Journal of the American Society of Horticulture 2005, 130(4), 591-597.
28. Tulasidas, T.N.; Raghavan, G.S.V.; Van de Voort, F.; Girard, R. Dielectric Properties of Grapes and Sugar Solutions at 2.45 GHz. Journal Microwave Power and Electromagnetic Energy 1995, 30 (2), 117-123.
29. Sumnu, G.; Sahin, S. Emerging Technologies for Food Processing. In Recent Development in Microwave Heating; Sun, D. Ed.; Elsevier Academic Press: San Diego, California, 2005; 419-438.
30. Tong, C. H.; Lentz, R. R.; Rossen, J. L. Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature. Journal Food Science 1994, 59 (1), 121-122,134.
31. Ryynanen S.; Risman, P.O.; Ohlsson, T. The Dielectric Properties of Native Starch Solutions. Journal Microwave Power and Electromagnetic Energy, 1996, 31 (1), 50-53.
32. Bircan, C.; Barringer, S.A. Salt-starch Interactions as Evidenced by Viscosity and Dielectric Property Measurement. Journal of Food. Science 1998, 63, 983-986.
33. Mao, W.; Watanable, M.; Sakai, N. Dielectric Properties of Surimi at 915 MHz and 2450 MHz as Affected by Temperature, Salt, Starch. Fisheries Science 2003, 69 (5), 1042-1047.
34. Roebuck B.D.; Goldblith S.A.; Westphal W.B. Dielectric Properties of Carbohydrate-water Mixtures at Microwave Frequencies. Journal Food Science, 1972, 37 (2), 199-204.
35. Liao, X., Raghavan, G.S.V., Dai, J., Yaylayan, V.A. Dielectric Properties of α-d-glucose Aqueous Solutions at 2450 MHz. Food Research International 2003, 36 (5), 485-490.
36. Yaghmaee, P.; Durance T.D. Predictive Equations for Dielectric Properties of NaCl, D-sorbitol and Sucrose Solutions and Surimi at 2450 MHz. Journal, of Food Science 2002, 67 (6), 2207-2211.
37. Sipahioglu, O.; Barringer, S.A.; Taub, I.; Prakash A. Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition. Journal of Food Science 2003, 68 (3), 904-909.
38. Herve, A.G.;Tang, J.; Luedecke, L.; Feng, H. Dielectric Properties of Cottage Cheese and Surface Treatment Using Microwaves. Journal Food Engineering 1998, 37 (3), 389-410.
39. Wang, Y.; Wig, T.D.; Tang, J.; Hallberg, L.M. Dielectric Properties of Foods Relevant to RF and Microwave Pasteurization, and Sterilization. Journal of Food Engineering 2003, 57 (3), 257-268.